Mexican Style Carrot Salad
Portions:
20Preparation Time:
Cooking Time:
Ingredients
- 1.5kg Arctic Gardens Carrot duo blend
- 1kg canned chickpeas, drained
- 500g canned corn, drained
- 500g canned black beans, drained
- 5 red peppers, diced
- 3 red onions, diced
- 1 bunch fresh cilantro
Vinaigrette
- 2 1/2 cups (625mL) vegetable oil
- 1 1/3 cups (325mL) lime juice
- 5 tablespoons (75mL) ground cumin
- 3 tablespoons (45mL) chili powder
- Salt and pepper to taste
Preparation
- Preheat the combi oven to steam mode at 212°F/100% humidity. Steam the carrot mixture for 4-5 minutes. Allow to cool completely.
- Combine all the salad ingredients in a large bowl.
- In another bowl, whisk together the dressing ingredients.
- Pour the dressing over the salad and toss well before serving.
